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Butterscotch Brownies aka Blondies

  • Author: Chef Lindsey Farr
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 16 1x


These butterscotch brownies are dangerously delicious and remarkably fast, and easy to make. One bowl. One pan. One magical dessert.


  • ¼ cup unsalted butter
  • 1 cup packed dark brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup chopped nuts [Majorly optional. Loath nuts in most baked goods. Bleh]


  1. Preheat oven to 350° and grease an 8×8 baking dish.
  2. Melt butter over stovetop or at 50% power in the microwave. Remove from heat and stir in sugar, egg and vanilla; mix until completely incorporated.
  3. Stir in remaining ingredients. The mixture will be thick. Spread in greased baking dish. Bake 20-25 minutes in preheated oven. The bake time will depend on the dish you choose!
  4. Betty Crocker suggests cutting these while still warm. I think they actually cut cleaner when completely cooled. Not that I waited until they were cooled to eat one. No patience! Makes 16 bars.


Recipe from Betty Crocker’s Cookbook 1984 Edition
Note: The only thing I modified in this recipe was the butter. Betty Crocker calls for shortening, but, in my humble opinion, it’s not butterscotch without butter.

Keywords: butterscotch brownie recipe, butterscotch blondie brownie recipe, betty crocker butterscotch brownies